Newsfeed: Special Dining Event

April 18, 2013

Big Jones hosts a Piggybank Dinner benefit for Southern Foodways Alliance with Matt Lee and Ted Lee

April 18 we are proud to host a special Piggybank Dinner to benefit The Southern Foodways Alliance with James Beard Award-winning authors Matt Lee and Ted Lee in celebration of their awesome new cookbook, The Lee Bros. Charleston Kitchen.

The Lee Brothers will be siging their new cookbook as executive chef Paul Fehribach prepares a multicourse tasting menu featuring recipes from The Lee Bros. Charleston Kitchen and a few Lee Bros. classics from their earlier books.

There is a cocktail reception and book signing at 6 p.m. followed by dinner at 7. In keeping with Southern Foodways Alliance's traditional seating at events, seating will be communal, however the dinner will be plated.

April 18, 2013

6:00 Cocktail Reception and Book Signing

Kumquat Champagne Sparklers

Rock & Rye Cocktails

Collard Green Tea Sandwiches on Sally Lunn

Shad Roe Spread on Buttered Toast

Henry’s Cheese Spread on Savory Benne Wafers

7:00 Dinner

Peanut and Oyster Stew

Pickled Shrimp with Fennel Nestled in Butter Lettuce

Deviled Crab

Smothered Pork Chop with Hoppin’ John and Brussels Sprouts with Benne and Bacon

Grapefruit Chess Pie

Syllabub and Macaroons for the Table

Lowcountry Limoncello

Paired wines TBA


$100 per person

50% of ticket price benefits Southern Foodways Alliance

Lee Bros 2013.pdf

Posted 03/14/13 - Share this entry


February 24, 2013

Nellcôte's Orange Carpet Oscars Bash




WHAT: The Hollywood glitz and glam will be in high demand in Chicago as Nellcôte rolls out the “orange” carpet—to match its opulent interiors—for the inaugural Orange Carpet Oscars Viewing Party & Social Media Bash! The stars won’t be the only ones walking away winners as host Kelly Ryan O'Brien of the Chicago Blogger Network leads live, play-by-play tweeting.

PHOTO OPPORTUNITIES: With viewing screens throughout the expansive restaurant, a full-fledged paparazzi-style-step-and-repeat, and a photo booth to catch all the in-house fashion hits and misses, guests will be working their best Oscars attire while viewing, tweeting and eating at this high-glam extravaganza.

WHO: Pop Culture Expert Kelly Ryan O'Brien, founder of Chicago Blogger Network hosts live tweeting beginning at 5pm. Guests are welcome to participate in the action by using the hashtag #NellcoteCBN.

PARTY PERKS: For those who choose to predict which pictures/nominees will take home the coveted Oscars, prizes will be awarded for various categories. Swag bags will be provided to the first 200 attendees, Jared Van Camp’s dinner menu will be available in the main dining room, and Oscar-themed cocktails by Moët & Chandon, Hennessy and Belvedere will be on special throughout the evening. Guests who RSVP in advance for the event at, will receive two complimentary cocktail tickets as a special pre-event perk, valid from 5-7pm.

WHEN: Sunday, February 24th: The orange carpet festivities kick off at 5pm with the Oscars viewing at 7pm.

WHERE: Nellcôte is located at 833 W Randolph Street. For more information, please visit or call 312.432.0500. 


Posted 02/11/13 - Share this entry


March 6, 2013

Big Jones Bourbon Society Welcomes Journeyman Distillery for our 6th Spirits Dinner

We're proud to announce the 6th installment of our Spirits Dinner Series, welcoming Journeyman Distillery's (Three Oaks, MI) founder Bill Welter for a special dinner crafted by Executive Chef & Co-Owner Paul Fehribach and accompanied by several of Journeyman's artisinal, organic spirits.

The dinner takes place at Big Jones, 5347 N Clark on March 6. Titled High Lonesome: Journeyman Spirits and the Cooking of Appalachia ca. 1930 the dinner will feature five courses of carefully executed Appalachian dishes from the end of the old-time era of Appalachia, before the TVA and CCC brought electricity and developement to the mountains, paired with Journeyman's line of spirits inclusing three whiskeys, bilberry gin, and vodka made with strict artisinal and organic standards. Reception begins at 6:00 and dinner is served at 7 p.m. The cost is $50 per person including tax and gratuity.

March 6, 2012 * Reception 6:00 dinner 7:00 pm

14-month country ham with angel flake biscuit and redeye gravy

Bread Service: Home-baked wild yeast rye bread with cultured Kilgus cream butter and homemade quince honey

Henry Moore corn hominy soup with Desiree potatoes, hog maws, and turnip greens, plus relishes: sliced cabbage, onion, and heirloom radishes with house cider vinegar

Pigeon pie with turnips, pearl onions, and peppery sawmill gravy

Warm wild persimmon cake with sorghum molasses ice cream and hickory nut brittle

Reservations are open to Big Jones Bourbon Society Members immediately. Reservations are open to the public beginning February 20, and can be made by calling 773-275-5725.

Posted 02/07/13 - Share this entry


February 17, 2013

The Butcher & Larder and La Sirena Clandestina Team Up To Cook Some Pig

John Manion of La Sirena Clandestina and Rob & Allie Levitt of The Butcher & Larder bought a pig from Bare Knuckle Farm and put together a menu to celebrate it.  The dinner will be served family style and promises to be lots of fun. For those who can't make it to dinner by 6, there will be a collaborative late-night menu from 9 until 12.  Dinner 6-9pm, $85 (optional drink package $30) Late night menu will be a la carte.  Call La Sirena Clandestina for details and reservations 312-226-5300


Posted 01/30/13 - Share this entry


January 28, 2013



Hosted by Executive Chef Troy Graves of Bucktown's neighborhood eatery, Red Door--Nine of Chicago's most buzz-worthy chefs go head to head at a traditional-style, chili cook-off in support of the "Chicken Freedom Project" by Slagel Family Farms.

WHAT: With a shared passion and a commitment to the most natural choices in quality meats, Troy Graves joins forces with leading Chicago chefs to raise funds for the Chicken Freedom Project. This initiative by Slagel Family Farms, is to purchase and convert an existing 5-acre commercial, caged chicken & egg facility into a cage-free, old-fashioned farm operation near their small family farm in Central Illinois. Preparing a traditional chili comfort dish, each chef will put their own interpretation on this warm winter classic, with 100% of ticket sales going towards the cause.

WHO: Alongside Graves, featured Chili Cook-Off chefs include:
Mark Steuer/Carriage House
Matt Troost /Three Aces
John Manion/La Sirena Clandestina
Enoch Simpson/endgrain
Eric Mansavage/Farmhouse
Rob and Allie Levitt/The Butcher & Larder
Art and Chelsea Jackson/Pleasant House Bakery

Special Guest Judge: Audarshia Townsend, the 312 Dining Diva


WHERE: Red Door, Bucktown. 2118 North Damon Avenue, 60647

WHY: “Chicago chefs like myself are committed to sourcing the highest quality products available from the best local resources," says Graves. "I've been working closely with Slagel since last year, and they know that the demand for good, natural, locally produced eggs is high and continues to increase. Alongside the other chefs I've invited to join me at this event, I'm in full support of Slagel's mission to buy and convert this factory farm into a sustainable, natural farm, which would greatly increase they ability to get delicious eggs to the Chicago market'.

*Cocktails by, Olmeca Altos

*Tickets are $25 and admission includes one cocktail.

*Tickets available at or at the door.

ABOUT RED DOOR: A collaboration by Chef Troy Graves and partners Christopher
Peckat and Fei Tang, Bucktown’s bar and eatery features global comfort food flavors with
equal attention paid to a seasonal, local and organically sourced craft cocktail program by Jay
Schroeder. The neighborhood venue-- with food by Graves, who has 15 years of experience at
the likes of acclaimed Chicago restaurants Meritage Café and Wine Bar, Tallulah, and Eve--
launched in May 2012 with an expansive 2,500 square beer garden plus an indoor space located
at 2118 North Damen Avenue. Follow Red Door on Twitter @drinkreddoor and for more
information visit Phone number 773-697-7221.

Posted 01/19/13 - Share this entry


February 6, 2013

Announcing our Mardi Gras Celebration with a week-long Special Menu

We're pleased to announce our plans for Mardi Gras 2013. We are planning a special menu for the final week of the Mardi Gras season culminating on Fat Tuesday. The special menu will run from February 6-12 and is available from 5-9 p.m. daily, 5-11 p.m. on Fat Tuesday.

Especially exciting is the return of one of most popular family meals, A Cajun Country Ramble, ca. 1955. The family-style dinner includes both crawfish and liver boudin balls served with crispy house crackling, Sunday Gumbo with Cajun-style potato salad, a homage to the community gumbo pot which after church on Sunday would inevitably wind up with a little bit of everything in it, andouille and alligator sauce piquant with Delta rice, and Gateaux de Sirop for dessert, the traditional Cajun cane syrup cake which will be served with tac-tac a.k.a. caramel corn, and ice cream. The family meal is available every evening from February 6-12 from 5-10 p.m.

Special items on the savory menu include barbecued shrimp, cooked in the traditional way with U-10 head-on shrimp in a tangy gravy of hot sauce, house-made worcestershire, and butter, and peacemaker po boys, the iconic fried oyster po boy that has sated many a late-night reveler, red beans and rice cooked with pickled pig's feet and served with grilled chaurice, and traditional chicken & sausage jambalaya.

Desserts on tap include the Cajun Gateaux de Sirop and calas, the Creole soured-rice fritter that was popular street food in the 19th century, and homemade king cake.

Reservations are highly recommended for the weekend before Mardi Gras and Mardi Gras day, and recommended the rest of the week. Reservations can be made by calling 773-275-5725

Mardi Gras 2013.pdf

Posted 01/07/13 - Share this entry


January 11, 2013 - March 15, 2013

Friday Nights at the CAT!


it's Monster Movie Night!

After months and weeks of painstaking internet research, we've found the cheesiest...the funniest... the most awesome Japanese monster movies ever made!
Watch Godzilla turn Tokyo into a wasteland of atomic fire! Find out what happens when female aliens unlock monster island! And can the Yamato Gardians save Japan from Godzilla's attack?? You don't want to miss ANY of these crazy-good-bad films, starting at 9pm on the 2nd Friday of every month.
Screenings begin at 9pm on the second Friday of every month...AND in January, we're giving a $50 Noodlecat gift card to the person with the BEST GODZILLA COSTUME! Winner to be announced after the film.


1/11 GODZILLA...the real one, from 1954.
2/8 DESTORY ALL MONSTERS... the U.S. release from 1969.

#karaokeCAT is back!
We had so much fun with Cleveland's A Plum, we're hosting MONTHLY karaoke nights! Starting at 9pm on the THIRD FRIDAY of every month, come sing your heart out and nosh on some noodles. Oh wait, it's also LATE NIGHT HAPPY HOUR from 9-11pm.

1/18 Jen, Amanda, Alicia & Kimberly, OBA Unite!
2/15 MYSTERY HOST! So awesome, we can't even tell you their name.
3/15 Ohio City's own ZOE ADAMS

2nd & 3rd Fridays of the month

Posted 12/30/12 - Share this entry


January 1, 2013 - January 1, 2013

New Year's Day Pajama Hangover Brunch

Stay in your Pajamas New Year's Day and come in to Angel Food Bakery for our Hangover Brunch.  I'ts the one day a year that we make donuts.  Wear your pjs, and get 'em free!

Angelfood NYD brunch poster.pdf

January 1st 2014!

Posted 12/27/12 - Share this entry


December 31, 2012 - January 1, 2013

Big Jones Announces New Year's Eve hours and special menus

MOnday, December 31 Big Jones will serve our regular lunch menu featuring the Boarding House Lunch from 10 am - 3 p.m. From 5 pm until midnight, we will serve a special tasting menu to celebrate the New Year. The price will be $69 with optional beverage pairings available for $30. The regular menu will not be available for New Year's Eve dinner service.

Our New Year's Eve dinner service begins with an amuse of sea island red pea Cappuccino with bacon froth, puffed Carolina gold rice, and parched collard greens in keeping with the tradition of eating peas with rice and greens on New Year's. First course includes a choice of Carolina gold rice risotto with roasted black trumpet mushrooms or crispy fried Laughing Birg shrimp with grits. Bread service for the evening is the historic Awendaw spoonbread served with corn mushroom butter, followed by a choice of oyster and sausage gumbo, turtle soup, or a hoophouse mustard green salad. The main course includes a choice of wood-grilled ribeye with Louisiana coast prawn, butter-poached sustainable grouper from the Shareholder's Alliance with butterbean pasta, and lobster sausage, or a winter vegetable pie with celery root, rutabaga, truffle, and a creamed salsify sauce. Desserts include a choice of Meyer lemon and yuzu pie, coconut cream cake, or bourbon chocolate beignets.

Brunch is served New Year's Day from 10 am until 3 p.m. and includes fried chicken and waffles plus hoppin' john with greens as special New Year's dishes in addition to our most popular brunch items. Big Jones will be closed for dinner service New Year's day,.


Posted 12/05/12 - Share this entry


December 6, 2012

Nose 2 Tail Pig Dinner with Chase Cellars


The cost is $85/person + tax and gratuity.
Reservations Required, open seating times available. 314.773.5553

Hosted by Jeff Blaum, Chase Cellars

• Sauvignon Blanc
• Rosé
• Zinfandel
• Cabernet
• Petit Syrah
• Zinfandel Port

Benne's Farm Pig

• loin ‘carpaccio’-sous vide Loin, olive anchovy relish

• ‘chef’s salad’-Living waterfarm romaine,
   confit turkey leg, deviled egg, hickory smoked Ham,
   braised onion, chicken in pork jelly

• mauntak NY scallop, Bacon, sunchokes,
   roasted Brown’sGarden lunga di napoli squash,

• Trotter & trout chowder, mire poix, RissiFarm potato,
   housemade créme fraîche              

• crispy Head, aïoli, ClaverachFarm greens

• braised Shoulder, cauliflower/potato purée,
  sauce charcutière, LudwigFarmsteadCreamery ‘sangamon’

• Funk’sGrove maple cake truffle, chocolate ganache, sea salt,                              
  Bacon chocolate chip cookie, MO pecan ice cream sandwich


Posted 11/25/12 - Share this entry